"Taste of Thailand"

## You’re Invited: A Taste of Thailand—A Five-Course Dinner Experience

Dear Friends,
I am delighted to invite you to A Taste of Thailand: A Five-Course Dinner, a carefully curated culinary evening celebrating the vibrant flavors and traditions of Thai cuisine.

📅 Date: Tuesday, July 29, 2025 🕖 Time: 7:00 – 9:00 p.m. 📍 Location: Chef Gary W. Irvin II’s home in Lakewood

Throughout the evening, we will journey through five exquisite courses, each crafted to highlight the balance of sweet, sour, salty, and spicy flavors that define Thai cuisine. Every dish is thoughtfully paired with wine suggestions that complement the experience—if you’d like, you are welcome to bring your favorite adult beverage, and I’ve included some fun wine recommendations below for inspiration.

To accompany the meal, I will also provide a selection of coffee, tea, and refreshing lemon water for your enjoyment.

I look forward to sharing this special evening with you—great food, meaningful conversation, and a celebration of global flavors. Please let me know if you can join!

Warmly, Chef Gary W. Irvin II
💡 Optional Wine Selections to Bring:

• Prosecco (Italy) – A crisp, lightly sparkling choice for our amuse-bouche.
• Pinot Gris or Pinot Grigio (Alsace or Italy) – A perfect pairing for our coconut soup.
• Albariño (Spain) or Dry Riesling – An ideal match for our zesty cucumber salad.
• Gewürztraminer (Alsace) or Beaujolais (France) – Complementary options for our rich Massaman curry.
• Moscato d'Asti (Italy) – A delightful dessert wine for our Mango Sticky Rice.

***

### Course 1: Amuse-Bouche

• Amuse-Bouche: Thai Melon Skewers with Prosciutto and Mint. These small, refreshing skewers of cantaloupe and honeydew melon wrapped with thinly sliced prosciutto and a fresh mint leaf offer a delightful, slightly savory start, awakening the palate without being too heavy.
• Wine Pairing Suggestion: Prosecco (Italy). A light, effervescent, and slightly off-dry Prosecco will beautifully complement the sweetness of the melon and the saltiness of the prosciutto, cleansing the palate perfectly.

***

### Course 2: Soup

• Soup: Tom Kha Gai (Coconut Galangal Soup with Chicken). This classic Thai soup features a rich and aromatic coconut milk broth infused with galangal, lemongrass, kaffir lime leaves, mushrooms, and tender chicken. It's creamy, savory, and subtly spicy.
• Wine Pairing Suggestions: Pinot Gris/Grigio (Alsace or Italy). A dry and aromatic Pinot Gris from Alsace (or a crisp Pinot Grigio from Italy) with its notes of stone fruit and a hint of minerality will stand up to the richness of the coconut milk and complement the herbal notes without overpowering them.

***

### Course 3: Salad

• Salad: Tam Taeng (Spicy Cucumber Salad). Crisp slices of cucumber lightly pounded with tomatoes, green beans, and a tangy, spicy dressing made with lime juice, fish sauce, chilies, and palm sugar. It's incredibly refreshing and a delightful palate cleanser.
• Wine Pairing Suggestions: Albariño (Spain). This bright and aromatic white wine, known for its high acidity, citrus notes (especially grapefruit), and often a slight salinity, will be a fantastic match for the zesty and spicy Tam Taeng. It has the vibrancy to stand up to the bold flavors without being overwhelmed. A crisp, Dry Riesling is also an excellent alternative.

***

### Course 4: Main Course

• Main Course: Massaman (Massaman Curry with Beef). A rich, complex, and relatively mild Thai curry, featuring tender beef, potatoes, onions, and peanuts, all simmered in a coconut milk base with aromatic spices like cardamom, cinnamon, and star anise. Its unique sweet and savory profile is incredibly comforting and deeply flavorful.
• Wine Pairing Suggestions:
• Dry Riesling (Germany or Australia): The bright acidity and mineral notes of a dry Riesling can cut through the richness of the Massaman curry and complement its aromatic spices without clashing.
• Gewürztraminer (Alsace): This aromatic white wine, with its notes of lychee, rose, and ginger, can be a stunning pairing for Massaman curry. Its slight sweetness and floral characteristics will beautifully harmonize with the curry's complexity.
• For red wine lovers, a Beaujolais (France) or a very light-bodied Pinot Noir (Oregon) could work due to their fruit-forwardness and lower tannins, which are less likely to clash with the curry's spices and richness.

***

### Course 5: Dessert

• Dessert: Mango Sticky Rice (Khao Niao Mamuang). The quintessential Thai dessert! Sweet sticky rice infused with coconut milk, served with fresh, ripe mango slices and often garnished with toasted sesame seeds or a drizzle of extra coconut cream.
• Wine Pairing Suggestions: Moscato d'Asti (Italy). A lightly sparkling, sweet, and aromatic Moscato d'Asti with its notes of peach, apricot, and honey will be a delightful match for the sweetness of the mango and the creamy coconut sticky rice. Its low alcohol content and effervescence make it a perfect dessert wine.

Secure Your Seat for an Unforgettable Culinary Experience!
Join Wednesdays Angels & Chef Gary W. Irvin II for An Evening Celebrating Thai Cuisine—a night of exquisite flavors, masterfully paired wines, and warm hospitality.
Ticket Options:

• Prepay & Save: Secure your ticket in advance for $39.95 per person.
• Dinner Night Ticket: If paying the night of the event, tickets are $49.95 per person.
• RSVP Option: Prefer to hold your spot? You can RSVP to reserve your seat.

Important Reservation Policy:

• Non-Attendance Fee: If you RSVP but do not attend, a $100.00 reservation absentee fee will apply, which must be paid before attending any future events.
• Changes & Cancellations: You may adjust your RSVP up to 48 hours prior to the event. After this window, your reservation is locked to ensure fairness in seating availability.

We look forward to hosting you for an incredible evening of fine dining and great company! 🍷✨